Directions:
Preheat oven to 350. Line or grease and flour one 12 well muffin tin. In a large bowl, mix together the egg, oil, buttermilk, and sugar. In a separate bowl, whisk together the flour, oatmeal, salt, ginger, zest, baking powder, and baking soda. Stir into the wet ingredients. Spoon 1 1/2 tablespoons of batter in 12 muffin wells. Top with 1 teaspoon cranberry sauce. Evenly divide the remaining batter among the wells, making sure the cranberry sauce is fully covered. Bake 15-20 minutes or until a toothpick inserted in the center of the center muffin comes out clean or with just a hint of cranberry sauce. Cool on a wire rack, serve.

My thoughts:

After Thanksgiving the majority of searches that bring people to Coconut & Lime are "what to do with leftovers" related. While cranberry sauce is fine on a leftover turkey sandwich, some times there is just too much leftover. Two years ago I made a delicious cranberry ribbon cake with leftover sauce that remains to this day to be pretty much my favorite of all the cake recipes I've created. This year I thought I might be a little desserted out after Thanksgiving so I went a different way: breakfast. These muffins are super quick to make and very satisfying. As an added bonus? They freeze well.

I love it when your recipes call for exactly what I have in the house. I whipped these up this morning and they were a huge success with my family. They came out just right, especially in that the batter isn't too sweet, so it goes perfectly with the sweet-tart cranberry sauce.